ready for fall already

Mediterranean Chicken and Spinach Rice Bake
Easy and delicious Mediterranean Diet recipe- Baked Chicken Spinach Mushroom Rice

from http://glutenfreegoddess.blogspot.com
my favorite site at the moment!


2 2-lb bags frozen chopped spinach
2-3 tomatillos, cored, chopped
3 ripe red tomatoes, seeded, chopped
6 cloves garlic, chopped
Sea salt
Lemon Pepper
4-6 oz. marinated mozzarella, sliced
4 oz. goat cheese, crumbled
3 large chicken breasts (or white beans for a vegetarian version)
Olive oil, as needed
2 large portobello mushrooms, sliced
Balsamic vinegar, as needed
2 cups cooked brown rice

Preheat oven to 375 degrees F.

Thaw the spinach a bit [and pat dry if necessary] so you can scatter half of it in the bottom of a large baking dish. Sprinkle half of the tomatillos, tomatoes and garlic on top. Season with sea salt and Lemon Pepper. Scatter half the cheeses.

In the meantime, heat up a large skillet and brown the chicken breasts in a little olive oil. Season with sea salt and Lemon Pepper.

Remove the chicken from the pan and cut it into bite-size pieces.

Saute the portobello slices in a little olive oil and good splash of balsamic vinegar, till tender.

Add the cooked chicken and the portobellos to the spinach mixture. Spoon on the rice. Top with the remaining spinach, tomatillos, tomatoes and garlic. Add the remaining sliced mozzarella and goat cheese. Put the pan in the oven. Bake until done, about 25 to 30 minutes, till heated through.

Read more: http://glutenfreegoddess.blogspot.com/2006/09/joey-and-karinas-fall-spinach-bake.html#ixzz0NzM4ocNt

scuffins, by request

g-f and miss strawberry shortcake? here's your answer: SCUFFINS!


1 c flour (I mixed bob's red mill g-f mix, white rice flour and finely ground walnuts)
1/4 c soy-free earth balance (I added a spoonful of coco oil too)
1/2 t sea salt

cut together. coarse crumb texture, add more earth bal or flour til it looks right, like pie crust.

add mixture of:
1 egg or egg substitute
1/2 ish more or less c almond milk, or other milk, til it looks like you could spoon it onto a cookie sheet
1/4 c honey or agave, more or less
1 t vanilla
1/4 c choc chips

350 for 8-10 mins, depending on the size of your scuffins.

good w/ strawberries on top and coconut sorbet...altho' I do like whipped cream...a lot.

G-F and vegan sprouted adzuki bean burgers!

A friend of mine taught me how to make these (thanks, Geoff!!):

soak adzuki beans overnight. drain and keep in a mason jar with the lid just placed on or a sprouting lid. rinse every day several times with filtered water and drain for two days. should start to smell like yogurt and sprouts will form. go as long as you want, I usually do 2-3 days, depending.

then you boil them for 45 mins or so, til tender, drain.

I like to soak some brown rice at the same time as the beans, but just cooking the rice as normal works too.

Combine:
cooked beans
cooked rice
1 sauteed onion, chopped finely
toasted ground sunflower seeds (a handful)
ground almonds, raw (also a handful)
sea salt, Braggs to taste
black pepper
1/2 c tahini
2 T olive oil
curry powder, cumin, cayenne, garlic (sauteed or powder)...any spice combo to taste.

form into burgers and fry in olive oil. enjoy!!! I place them on romaine leaves and serve with sweet potato fries from the oven.

(you can also use 2 eggs in place of the olive oil and tahini.)

gluten-free and vegan dinner!

meal idea:
romaine tacos!

fillings:

rice
beans
guacamole
salsa

the romaine leaves fold nicely in half just like a taco! delish. enjoy!

No-Bake Puffed Rice Treats

From Jordanna, via "The Gluten-Free Vegan":

(We like to call them cannonballs...they are more filling than they look!)

Mix in large bowl:

2 c. puffed rice cereal
1/4 c. sesame seeds
1/4 c. choc chips
1/2 c. raisins
1/4 c. chopped nuts
1/2 t. cinnamon

Mix in small bowl:

3/4 c. brown rice syrup
3/4 c. nut butter
1/2 t. vanilla

mix together; form into small balls or press into pan for bars; refrigerate.
Enjoy~

chickpea flat bread recipe

This is from the Millennium Cookbook, so it is g-f and dairy-free. The seasoning in the recipe works well; I have also tried curry/cilantro and pumpkin/chive (added in half a can of pumpkin, could be less...also baked for twice as long, but ended up very moist and delicious!)

2 c chickpea flour (I use Bob's Red Mill garbanzo flour)
1 clove garlic, minced
1 t cumin seed, toasted and coarsely ground (or powder works)
1 t fresh rosemary (I have also used thyme)
1/3 t red pepper flakes
1 t sea salt
3-4 c water (I usually stop at 3)

in a lg bowl, combine the chickpea flour, garlic, cumin, rosemary, pepper flakes and salt. whisk in the water gradually til the consistency of heavy cream.

preheat oven to 400. grease and line with parchment an 8 x 10" sided baking sheet. pour in batter and bake 15 mins or until bread is brown on the edges and firm in the center. cool and cut into strips. store in airtight container. can be refrigerated and reheated successfully.

Enjoy with: baba ganoush, hummous, goat cheese, olive and caper tapenade, or all of the above. We enjoyed them recently as the injera for an ethiopian meal, tho' if you're hard core and can make real injera which takes days (and traditionally is baked on a clay plate over a fire), teff is gluten-free. unfortunately its price has gone up and most ethiopian restaurants use wheat flour or a combo.

More recipes soooooon. G-F tiramisu, anyone?

beautiful and delicious g-f pear tart

Recipe from Brooke, pic by Mary...

i improvised the g/f part... but it was based on this Smitten Kitchen recipe:
Pear and Almond Tart

Pears
4 cups water
1 1/2 tablespoons fresh lemon juice
6 medium-size firm but ripe Bosc pears, (each about 7 ounces)

Almond Filling
2/3 cup blanched slivered almonds
1 tablespoon brown rice flour
½ c maple syrup
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 large egg
1/2 teaspoon almond extract

1 sweet tart shell, baked (recipe: the crust was essentially 3/4 stick butter, 1.5 cups rice flour, handful of almonds finely ground, one egg yolk and some honey a pinch of salt, and some fresh ginger food processed.
i didn't roll the dough.. just mushed it into the tart pan. make the sides double thick. Prebake for 20-25 mins.)

For pears: Bring 4 cups water and lemon juice to boil in large saucepan over medium-high heat. Add pears. Reduce heat to medium and simmer until pears are very tender, turning occasionally, about 20 minutes. Cool pears.

For almond filling: Finely grind almonds and flour in processor. Mix in maple syrup then butter and flavorings (if using). Blend until smooth. Mix in egg. Transfer filling to medium bowl. Cover and chill at least 3 hours. (resembled cake batter consistency... i think i added some of the pear cooking liquid to get it to look like the texture in the picture on the blog. mine was thicker.... i cheated and pre-cooked this in a sauce pan to thicken it up before assembling.)

Position rack in center of oven and preheat to 350°F. Spread almond filling evenly in baked tart crust. Stem pears and cut each in half lengthwise; scoop out cores. Cut each half crosswise into thin slices. Gently press each pear half to fan slices but keep slices tightly overlapped. Slide spatula under pears and arrange atop filling like spokes of wheel with narrow ends in center.

Bake tart until golden and tester inserted into center of filling comes out clean, about 55 minutes. Cool tart in pan on rack. Push pan bottom up, releasing tart from pan. (Can be made 8 hours ahead. Let stand at room temperature.) Cut tart into wedges; sprinkle with powdered sugar, if desired, and serve.

Thanks, Brooke!